Offal refers to the internal organs like the heart and liver, as well as tough parts of the animal like chicken feet and cow tongue. Giblets in particular are organs from poultry, such as found in a whole turkey to be roasted for a holiday like Thanksgiving. In some types of cuisine, these throwaway bits of meat are considered to be delicacies, as with foie gras (goose liver) in France. Although most foods on this calorie chart are unpopular with eaters, research has shown that organ meats have high nutritional value. Brains, for example, have selenium and copper, which are both needed to maintain a healthy immune system. But it carries the risk of mad cow disease, and thus when eating offal, it’s important to ensure that the meat is from healthy, grass-fed animals. The diet that livestock eats will affect the nutrition facts of the meat, particularly organs. Since many types of offal are high in fat – tongue is 70% fat – these foods tend to be high in calories as well. Other offal and giblets like the heart and kidneys are lower in fat and calories but are just as good of a source of protein and nutrients.
